Title: Grand Prize Chili
Categories: Ground Mexican Chili
Yield: 6 Servings

1/4	c	Vegetable oil
3	lb	Coarsely ground beef
1		Onion(peeled&chopped)
1	tb	Hungarian Paprika
4		Garlic cloves finely
		Chopped
6	tb	Chili powder
1	ts	Dried oregano
1	tb	Cumin
8	oz	Tomato sauce
1	ts	Salt
1	c	Water or more as needed
1		Habenero pepper or as many
		As you wish to add

In a covered saucepan or dutchoven,heat the oil over med-high heat and cook the beef until it is evenly browned and no pink shows.Add the onion and the garlic and saute until onion is translucent,about 5 minutes. Add the paprika,chili powder,cumin and oregeno and stir for 3 minutes to cook the spices.Add the tomato sauce,salt and water and stir to combine.Add the Habenero if you want HOT chili(or you could just add a little cayenne powder). Bring to a boil and simmer,covered over low heat for 2 hours,stirring occasionally and adding more water as needed,up to 1 cup depending on the rate of simmer. Serve over pinto beans with cheese and onion to garnish.We also enjoy it as a good chili dog. Note:The chili can be made up to 3 days in advance,and freezes extremly well. The recipe came to us from Great Southwest Tastes,Ray Calhoun

M.F/AZ mesa.sedona.net

From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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